Chocolate Croissants

Rejoice in the flavors of Paris. These buttery croissants, with their impossibly buttery, flaky, tender pastry, practically melt on the tongue and are just minutes from freezer to oven as they arrive pre-proofed. These are filled with exquisite dark chocolate and double as an inventive dessert. So easy - just bake and enjoy for an exquisite breakfast or brunch treat. C'est magnifique! 16 chocolate croissants.

To achieve a bigger volume, defrost before baking, by leaving the product out at room temperature for 20 minutes. Preheat oven to 380° (360° if using convection). Place products on a greased baking tray, allowing space for growth during baking. Bake for 16 minutes at 360° if thawed, 20 minutes if frozen. Croissants will be nicely browned when done.

Note: Ovens vary; if the croissants are not baked thoroughly, lower the temperature by 10° and add 2 minutes. If they are dry, raise the temperature by 10° and deduct 2 minutes . Keep frozen at 0°F or below until use. Respect the freezer shelf life. Do not refreeze dough after defrosting. Raw products must be cooked thoroughly to 165°F before consumption. Use proper gloves when handling. Content will be hot, allow 10 minutes to cool before eating.